Chili-Cornbread Meatball Bake

• Easy Basic Meatballs (See tip.)
• 1 can (15 oz.) pinto beans, rinsed
• 1 can (14.5 oz.) diced tomatoes, drained
• 1 tsp. chili powder
• 12 Easy Basic Meatballs (thawed, if frozen)
• 1/2 tsp. ground cumin
• 4 oz. (1/2 of 8-oz. pkg.) KRAFT Pepper Jack Cheese, shredded, divided
• 1 pkg. (8.5 oz.) corn muffin mix

1. Heat oven to 400 degrees F.
2. Prepare and bake Easy Basic Meatballs as directed.
3. Combine beans, tomatoes and seasonings; spoon into 8-inch square baking dish sprayed with cooking spray.
4. Cut 12 meatballs in half; place, cut sides down, over bean mixture.
5. Sprinkle with 1/2 cup cheese.
6. (See tip for what to do with remaining meatballs.)
7. Prepare corn muffin batter as directed on package; drop in spoonfuls over cheese.
8. Bake 25 min.
9. or until cornbread topping is lightly browned.
10. Sprinkle with remaining cheese; bake 5 min.
11. or until melted.

meatballs, pinto beans, tomatoes, chili powder, basic meatballs, ground cumin, pepper, corn

Taken from www.kraftrecipes.com/recipes/chili-cornbread-meatball-bake-171884.aspx (may not work)